Ethan Clarke
Rolling out plastic icing can be tricky, but with practice, you'll get the hang of it. Plastic icing, also known as fondant icing, can be made from scratch using confectioners' sugar, glucose, and glycerin, or bought from stores. It is a super smooth covering for cakes, perfect for decorations and special occasions. To roll out the icing, you will need to lightly dust your work surface and rolling pin with powdered sugar or cornstarch to prevent sticking. Then, roll out the fondant to about 1/8 inch in thickness, rotating it frequently to ensure an even finish.
| Characteristics | Values |
|---|---|
| Thickness | 1/4 to 1/8 inch |
| Storage | Wrap in plastic wrap and store in an airtight container |
| Surface preparation | Dust with powdered sugar, cornstarch, or a mixture of icing sugar and cornflour |
| Rolling technique | Roll evenly, rotating frequently to ensure even thickness |
| Air bubbles | Use a pin to gently pop any air bubbles, then smooth with fingers |
| Tearing | Can tear if rolled too thin; handle gently |
| Trimming | Use a sharp knife or pizza cutter to trim excess fondant at the base of the cake |
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What You'll Learn
Dust the surface with icing sugar or cornflour
When rolling out fondant, it's important to prepare your work surface to prevent the fondant from sticking. To do this, lightly dust your work surface and rolling pin with a thin, even coating of powdered sugar or cornstarch (also known as cornflour). You can also use a mixture of icing sugar and cornflour for this step. This will ensure that your fondant doesn't stick to the surface as you roll it out, making it easier to lift and drape over your cake.
It's important to use a light hand when dusting the surface, as too much powdered sugar or cornstarch can be absorbed by the fondant, affecting its texture and taste. A thin, even coating is all you need to create a non-stick surface for rolling. If you find that your fondant is still sticking to your work surface, you can try kneading in a small amount of additional powdered sugar to make it less sticky.
The type of surface you use for rolling out fondant is also important. A smooth, non-porous surface, such as a silicone mat or a clean countertop, works best. Wooden or porous surfaces may absorb some of the moisture from the fondant, making it drier and more difficult to work with.
Once you've prepared your surface, you can begin to roll out your fondant. It's important to roll it out evenly to a thickness of about 1/8 inch. Rotating the fondant frequently as you roll will help ensure an even thickness and prevent sticking. If you're covering a cake with fondant, patience and practice are key to achieving a smooth finish.
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Knead the fondant until soft and pliable
Kneading is an essential step in the process of making fondant. Fondant is a soft, thick icing used to coat and decorate cakes, and it is pliable and easy to work with when made correctly. The goal of kneading the fondant is to achieve a soft and pliable consistency that is easy to shape and work with. Here are some detailed instructions and tips to guide you through the process:
First, it is important to understand the desired consistency of the fondant. Fondant should be soft, pliable, and similar in texture to play dough. It should not be sticky to the touch, and the shine should be completely gone. A good indication that your fondant is ready is when it has a matte appearance and a thick consistency.
To knead the fondant, start by dusting your workstation and hands with a light coating of powdered sugar, cornstarch, or vegetable shortening. This will prevent the fondant from sticking to your hands and the work surface. You can also use shortening to keep your hands and surfaces lightly greased throughout the kneading process. However, avoid using flour or butter-flavoured shortening as they can affect the colour and texture of the fondant.
Begin kneading the fondant by working it with your hands, using a back-and-forth motion. The amount of time you spend kneading will depend on the desired softness and the temperature or climate you are working in. In hot and humid climates, fondant can become soft and sticky, while in cold climates, it can dry out and crumble easily. Adjust the kneading time accordingly to achieve the desired consistency.
During the kneading process, you may need to add additional ingredients to adjust the fondant's consistency. If the fondant becomes too soft or sticky, incorporate a small amount of powdered sugar to stiffen it. Conversely, if it is too stiff, add water a drop at a time to soften it. You can also add a little Trex/Crisco or shortening to moisten the fondant if it becomes too dry.
Finally, it is important to recognise when the fondant is ready. The fondant should be smooth, soft, and pliable, without any air pockets. It should have a consistent colour and texture throughout. Once you have achieved the desired consistency, you can proceed to the next steps of rolling and decorating your cake with the fondant.
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Roll out to 1/4 to 1/8 inch thickness
When rolling out plastic icing, such as fondant, it's important to achieve the desired thickness for the specific application. If you're creating fondant toppers or decorations, a thickness of 1/8 inch is recommended. This thickness also applies when covering an entire cake with fondant, as a thinner coating will ensure a smooth finish.
To achieve a thickness of 1/4 to 1/8 inch, start by lightly dusting your work surface with powdered sugar or cornstarch. This will prevent the fondant from sticking. Then, use a rolling pin to begin rolling out the fondant. For greater precision, use a fondant rolling pin with adjustable thickness rings. These rings can be placed on either side of the pin to help guide you in rolling the fondant to the desired thickness.
If you don't have a fondant rolling pin, there are alternative methods for achieving the desired thickness. One method is to use spacers, such as wooden dowels or plastic straws, placed on either side of the fondant. This creates a physical guide for your rolling pin to ensure a consistent thickness. Another option is to use plastic or wooden strips with thickness measurements marked on them. These strips are placed under the fondant as a visual guide.
It's important to work quickly when rolling out fondant, as it can dry out rapidly. If the fondant becomes too dry or difficult to work with, you can knead in a small amount of shortening or vegetable oil to restore its pliability. Once you've achieved the desired thickness, you can use cutters or templates to create decorations or prepare to drape the fondant over a cake for a seamless finish.
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Smooth out air bubbles with a pin
When rolling out plastic icing, it is important to smooth out air bubbles to create a neat and professional finish. While rolling out the fondant, use a pin or needle to remove any air bubbles. The thinner the needle, the better, as this will leave less of a noticeable hole in the icing. Poke the hole from a low angle to avoid leaving a mark on the cake. It is a good idea to remove as many air bubbles as possible before placing the icing on the cake. If you start using a cake smoother and pushing on the icing, the bubble may try to escape, causing the icing to stretch and leaving indentations.
If you notice any air bubbles after placing the fondant on the cake, you can still use a pin to remove them. Start by flattening the top surface of the cake with a cake smoother, pushing outwards from the centre to push out any air bubbles. Then, slowly work your way around the edge, pushing the fondant down the sides of the cake. Use the cake smoother to push the air bubbles in the same direction, and poke the pin into any visible bubbles to remove them.
If air bubbles are left under the fondant, they may expand as the cake reaches room temperature and becomes softer. This can result in a large bump on the cake that is challenging to fix if the fondant has dried. To prevent this, coat the cake straight out of the fridge while it is still firm. Wrap the freshly coated cake in cling wrap and let it settle at room temperature for at least an hour. If an air bubble expands, the cling wrap will keep the fondant soft, allowing you to poke a hole and push the air out with a cake smoother.
To avoid air bubbles in the first place, roll out the fondant to the recommended thickness of around 1/4 to 1/8 of an inch. Thicker fondant is more prone to developing air bubbles and may dry out quickly. For short-term storage, wrap the fondant in plastic wrap and place it in a resealable bag. For longer storage, roll it into a ball, coat it with vegetable oil, wrap it in plastic wrap, and store it in an airtight container for up to two months.
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Drape and trim the fondant over your cake
The drape method involves rolling out a single large piece of fondant to cover the entire cake at once. This method is suitable for simpler cakes or when you're short on time. The panel method, on the other hand, uses two pieces of fondant, one for the sides and one for the top, resulting in crisp edges and a modern look.
Before you begin, it's essential to prepare your cake by crumb-coating it and applying a smooth final layer of buttercream. This layer should be chilled until firm to ensure the fondant adheres properly. Measure your cake's height and circumference to guide you when rolling out the fondant.
For the top of the cake, roll out a circle of fondant that is slightly larger than the top surface of the cake, allowing for some excess. Gently drape the fondant over the top and slowly press it down, working from the centre outwards to avoid trapping air.
For the sides, roll out the fondant into a long rectangle. Carefully wrap the fondant around the sides, starting at one end and pressing it against the buttercream as you work your way around.
Use a sharp knife to trim away any excess fondant at the top and bottom edges, as well as the overlap at the back. Smooth the edges with your fingers or a fondant smoother for a clean, polished look.
Finally, check for any air bubbles and gently prick them with a thin needle or pin. Smooth out the fondant with a fondant smoother to ensure it is tightly adhered and free of imperfections.
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Frequently asked questions
The ideal thickness for rolling out plastic icing is about 1/8 inch, but it can also be rolled to a thickness of 1/4 inch.
To prevent sticking, lightly dust your work surface and rolling pin with powdered sugar or cornstarch.
If the icing is too soft or sticky, knead in additional powdered sugar a little at a time until it becomes soft and pliable and no longer sticky.
To smooth the sides of a cake, use a fondant smoother or your hands to gently smooth the icing, working out any air bubbles.
To store leftover plastic icing, wrap it tightly in plastic wrap and place it in an airtight container to prevent it from drying out. Store it in a cool, dry place.
